1½ tsp coriander seeds
5-star anise pods
2 cloves, whole
1 cinnamon stick whole
1L of porcini mushroom stock – low salt
1 cup water
2 brown onions, cut in half
3 tsp vegan fish sauce
3cm piece of ginger, cut into two
3 spring onions, cut white portions into 5cm length pieces, reserve green portions for serving
1 bunch coriander, reserve leaves for serving and stalks will be used for broth
1 x 300g packet plant-based chicken
2 tbsp extra virgin olive oil
Salt & pepper
100g rice noodles – dry
6 shitake mushrooms sliced
1 bunch bok choy – end removed and leaves separated
2 cups bean sprouts
Lime wedges and fresh chilli to serve
In a pot toast the coriander seeds, cinnamon stick, star anise, cloves until fragrant for around 1 minute.
Now add mushroom stock, water, ginger, onion, spring onion, vegan fish sauce, the stalks of the coriander. Season with salt and pepper.
Allow the mixture to simmer for 20-30 minutes.
Meanwhile, heat a generous amount of extra virgin olive oil in a hot pan. Fry the plant-based chicken until deep golden brown, using tongs to turn the chicken. Season with a little salt and pepper.
Prepare the rice noodles by soaking them in hot water – once softened drain and set aside.
Once the broth is set, drain it to remove the spring onion etc and collect the broth in a bowl – the solid chunks can now be discarded.
Bring the broth to heat again so it is simmering.
Place rice noodles in bowls. Top with mushrooms, bok choy and crispy plant-based chicken. Ladle the broth over the noodles. Top with bean shoots, herbs, chilli and serve with a wedge of lime.